German Chocolate Cake
Whole foods, no added sugar, gluten-free decadent dessert!
During quarantine, use this recipe to brighten any occasion. There is no better way to celebrate than with Chocolate Cake! Sweetened exclusively with dates, this recipe is one that I am proud to serve to my friends and family.
HEALTHY GERMAN CHOCOLATE CAKE
Ingredients
Cake
2 1/4 cups Chickpea Flour (or whole wheat)
3/4 cup Cacoa Powder
1/2 cup ground Flax Seed
1/2 tbsp each of Baking Soda and Baking Powder
2 cups Non-dairy Milk
1 cup frozen Blueberries, thawed (choose wild if available)
2 tbsp Vanilla Extract
28 Medjool Dates, pitted
1/2 tbsp Apple Cider Vinegar
1/2 cup Almond Butter
1/4 cup Cacao Nibs or Chocolate Chips, optional
Pinch of Salt, optional
Coconut Frosting
1 cup Non-dairy Milk (or water)
12 Medjool Dates (or 6 dates and 1 ripe banana for a less date option)
1/2 tbsp Vanilla Extract
3/4 cup chopped Pecans (or 1 tsp Almond Extract)
3/4 cup Coconut Flakes
Directions
Soak dates in the non-dairy milk for 1 hour (can skip if you have a Vitamix).
Preheat oven to 350F.
In a large bowl, combine flour, cocoa powder, flax, baking powder, and baking soda until well combined.
Add the wet cake ingredients (non-dairy milk, vanilla, blueberries, almond butter, and apple cider vinegar) to a high power blender until smooth. Scrape down sides as needed.
Add dates to the blender and blend until smooth.
Add the wet ingredients to the dry ingredients. Stir well.
Add the batter to a parchment paper lined baking sheet or cupcake tin. Bake for 20-30 minutes, until the cake is firm. Remove from oven and allow to cool before adding the frosting.
To make the frosting, toast the coconut and pecans in the oven: Coconut 3 minutes at 225F and pecans 8-10 minutes at 225F. Alternatively, you can toast in a pan.
Blend the non-dairy milk, dates, and vanilla.
In a bowl, stir all frosting all ingredients together. Spread on cake once the cake has cooled!
Enjoy your celebration & make lots of memories with loved ones!
